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Pan-Seared Scallops with Sweet Pea Puree

Restaurant-quality, perfectly caramelized pan-seared sea scallops resting on a vibrant, velvety sweet pea and shallot puree, garnished with microgreens.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course, Seafood
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Scallops
  • 1 lb large sea scallops dry-packed
  • 1 tbsp grapeseed or avocado oil for searing
  • 1 tbsp unsalted butter
Sweet Pea Puree
  • 2 cups frozen sweet peas thawed
  • 1 medium shallot chopped
  • 1 clove garlic minced
  • 0.25 cup heavy cream or vegetable broth
  • 1 tsp fresh lemon juice
Garnish
  • 1 handful fresh microgreens
  • 1 tbsp extra-virgin olive oil for drizzling

Equipment

  • Cast iron or stainless steel skillet
  • Blender or food processor
  • Fine-mesh sieve (optional)
  • Paper towels

Method
 

  1. Thoroughly pat the scallops dry with paper towels. Remove the side muscle if attached. Set aside.
  2. In a saucepan, sauté shallots in olive oil until soft. Add garlic for 30 seconds. Stir in thawed peas to warm through.
  3. Transfer the pea mixture to a blender with the heavy cream. Blend until smooth. Pass through a sieve for a silkier texture. Stir in lemon juice, salt, and pepper. Keep warm.
  4. Season scallops generously with salt and pepper just before searing.
  5. Heat a skillet over medium-high heat with the searing oil and butter. Once hot, add scallops without crowding. Sear undisturbed for 2 minutes.
  6. Flip the scallops and sear for 1 to 1.5 more minutes. Remove from the pan immediately.
  7. Spoon warm pea puree onto a plate, top with the seared scallops, and garnish with microgreens, olive oil, and cracked pepper.

Notes

Patting the scallops completely dry is the absolute most important step to achieving a proper sear instead of steaming them. Using 'dry-packed' scallops ensures they haven't been treated with water-retaining chemicals.